Photo: BMLFUW/Rita Newman
Wienerwald Weiderind
Record Number: 121
Disclosure Date
It is assumed that cattle husbandry in the Wienerwald region goes back to the Middle Ages.
Photo: BMLFUW/A...
Wienerwald Weiderind
(Wienerwald pasture cattle)
Abstract or claim
The breeding of Wienerwald Weiderind is the result of traditional knowledge of breeding and extensive cattle husbandry in the Wienerwald region of Lower Austria.
The beef of the Wienerwald Weiderind is characterised by its unique taste and aroma, which is the result of natural animal husbandry and special feeding.
The Wienerwald Weiderind must spend at least 200 days on the pasture fields of the region and thus makes a significant contribution to the sustainable preservation of the landscape of the region.
Name of product, Product class
Beef, fresh meat
Name of region
Wienerwald, Lower Austria, Austria
Field of search
Food and agriculture
Name of information provider
DI Simone Wagner
Biosphärenpark Wienerwald Management GmbH (Wienerwald Biosphere Reserve Management GmbH)
Name of applicant for title
---
Holder of knowledge or associated resources
Vermarktungsgemeinschaft Wienerwald (Wienerwald Marketing Association) consisting of 10 farmers (one of which is an organic farm) and one butcher
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
---
Descriptors
- History:
As humans turned to settlement in the Early Period, the keeping of domestic animals grew in importance, since these made humans increasingly less dependent on hunting, because the domestic animals provided meat, fat, milk and eggs.
Cattle have always been one of the most important domestic animals. The aurochs is considered to be the ancestor of our domestic cattle.
The specialisation in livestock breeding, probably including cattle breeding, in the Wienerwald region goes back to the Middle Ages. Animal husbandry required large pastures, so additional pasture land was created for the animals by clearing the forests. After both wars against the Turks (1529 and 1683), land in the Wienerwald was let to immigrants from Styria, Salzburg, Upper Austria, Bavaria and Swabia. These built simple wooden cabins, called “Duckhütte” (‘duck your head’ cabins), for keeping animals. It is likely that the farmers not only kept small animals like goats and sheep in them, but cattle, too.
In 2002, the “Vermarktungsgemeinschaft Wienerwald” (Wienerwald Marketing Association) was founded with the aim to develop and market regional and traditional products like the Wienerwald Weiderind.
The current members are 10 farmers, one of which is an organic farm, and one butcher.
In 2005, the Wienerwald was granted the title “Biosphere Reserve” by UNESCO.
In 2005, the “Wienerwald Weiderind” project was initiated by the Österreichische Kuratorium für Landtechnik und Landentwicklung (ÖKL) (Austrian Council for Agricultural Engineering and Rural Development). The project focuses on the preservation of the Wienerwald meadows and pastures through regional partnership and through the cooperation of farmers with butchers’ shops and restaurants in the Wienerwald Biosphere Reserve.
In 2007, the “Wienerwald Weiderind | Wienerwald Weideochse” word/picture trademark was registered at the Austrian Patent Office.
- Region:
Photo: BMLFUW/Rita Newman
The highest mountain in the Wienerwald is the Schöpfl (893 m), which divides the Wienerwald into two different landscapes:
A densely forested area towards Vienna and, on the other side, a more open and gentle landscape with meadows, farmland and old fruit trees.
The Wienerwald is bounded by the “Thermenlinie” (Thermal Spa Line) to the east, by the rivers Triesting and Gölsen to the south, by the rivers Traisen and Große Tulln to the west, by the Tullnerfeld and the Danube up to the Wiener Pforte to the north and by Vienna to the northeast.
In connection with the Austria - Region of Delight initiative, the Wienerwald Weiderind region comprises the Wienerwald Biosphere Reserve with its numerous municipalities as well as several districts of Vienna.
Habitat:
The Wienerwald is a hilly to slightly mountainous landscape, where a complex of small-scale meadows and pastures developed over the centuries due to agricultural cultivation.
The Wienerwald Biosphere Reserve forms one unique cultural landscape. It encompasses an area of 105,645 ha (91 % of which is in Lower Austria and the rest in Vienna). About 31,008 ha are agricultural open land (open land is fields, meadows and pastures). The Biosphere Reserve has more than 20 types of wood, primarily made up of beech groves and oak-hornbeam forests, and depending on the type of soil, nutrient balance and water balance, more than 17 types of grassland offering a habitat to animals and more than 650 plant species.
The Wienerwald Weiderind cattle graze about 150 ha of pasture land in the region.
The farms have to be situated in one of the Wienerwald Biosphere Reserve municipalities or at least more than 50 % of the pasture land has to be located in the Wienerwald Biosphere Reserve.
The pasture land is at an altitude between 250 and 588 m above sea level. The pastures are mainly the private property of the farmers and are located near the farms.
Keeping livestock on these pastures therefore prevents the growth of shrubs and forests, and makes an important contribution to the preservation of the current landscape.
Climate and soil conditions:
The Wienerwald is mainly characterised by the transitional climate of the Atlantic.
In general, the winters are cold (subconinental climate) and the summers are hot and dry. The average annual temperature is about 9 °C, the annual precipitation is 742 mm, and the relative humidity is 61 %. There are 152 days of rain per year and 1,774 hours of sunshine per year.
The soil consists of sandstone in the north and limestone in the south. The towns of Wien-Mauer, Alland and Altenamarkt an der Triesting are the borderline between the different soil structures.
- Wienerwald Weiderind (Wienerwald pasture cattle):
Photo: BMLFUW/Rita Newman
Method of production:
Breeding/fattening:
The Wienerwald Weiderind cattle are mainly born and raised in the region. The cattle mainly come from the farms’ own breeding. However, it is possible to purchase calves within the region. Purchasing animals from Lower Austria is possible in exceptional cases.
If necessary, calves are purchased between the ages of 4 and 6 months and must then be raised on the pastures in the Wienerwald region until they are slaughtered.
The breeding as well as the slaughter and cutting are only done in the defined area.
The method of raising the breeding flock is specific to the region.
The animals are kept extensively for at least 120 days per year and at least 200 days of their lives on around 150 hectares of unfertilised pastures. Thus, every individual has about one hectare for grazing.
The stocking density of the pasture land of the Wienerwald Biosphere Reserve Region must not exceed 1.4 livestock units (LUs)/hectare a year.
The animals have to be kept in a way which ensures their welfare at every stage of their life.
The keeping of the animals has to be documented in a pasture diary. It includes, for example, the pasture days per week, the average feeding per day and the average pasture area per animal and day.
Stables or other shelters have to be available on the pastures to protect the animals from heat, thunderstorms and insects.
During winter and the 2 or 3 months of fattening the animals are kept in free stalls, where the animals have enough space to move freely and to lie down.
Keeping the animals on fully slatted floors is not permitted. In winter, the animals are kept inside.
Male and female cattle are kept together when the oxen are castrated. Insemination is mainly artificial.
The bull calves are castrated at 2-6 months in compliance with the legal requirements.
Feeding:
The basis of the fodder during the grazing period is pasture plants and hay plus grass silage in the winter. At least half of the basic feed must come from the farm’s own production. Basic feed may only be bought from the Wienerwald Biosphere Reserve Region.
The use of concentrated feed (various mixtures of grains such as wheat, barley, oats, rye, and triticale) is not necessary for oxen fattening during the fattening period (250-550kg live weight) if the quality of the basic feed is good. In exceptional cases, such as during a drought, each ox may be given a maximum of 2 kg of concentrated feed per day.
The use of 1-2 kg of concentrated feed per day is permitted for heifer fattening.
It must be demonstrated that any concentrated food purchased comes exclusively from Austrian, GMO-free production. Soy-based feed is not used.
A feedstuff book must be kept to document the use and purchase of feed according to type, amount and origin.
It has to be ensured that there is always enough fresh and pure water of suitable quality for the animals both in the stable and on the pasture.
Fattening:
The animals are fattened with hay and concentrated feed 2 to 3 months before slaughtering.
Since the feeding during the fattening period influences the colour of the fat, it is recommended to give the animals very little green fodder (on account of the carotene content) during the last 2 to 3 weeks to avoid building up yellow fat.
Depending on how long the animals are fattened and the quality of the basic feed, each animal may only be fed a maximum of 1.5 to 3 kg of concentrated feed a day to guarantee better meat quality.
The addition of antibiotics, fattening aids, colouring agents or genetically modified grains is forbidden.
Mineral and trace element mixtures as well as vitamin products are provided.
Statutory waiting periods for the use of medication should be doubled.
Transport and slaughter:
Oxen are slaughtered between 20 and 26 (maximum 30) months old at a live weight of about 550-650 kg, which is equivalent to a carcass weight of 300 to 400 kg.
Heifers are slaughtered between 16 and 24 months old at a live weight of about 480-550 kg, which is equivalent to an average carcass weight of 320 kg.
The animals are either brought to the slaughterhouse by the farmers themselves or by a pick-up service trough a local butcher shop.
For the pick-up service, only three farms may make up one transport, which ensures short journeys, less stress on the animals and thus higher quality meat.
Wienerwald Weiderind cattle are slaughtered exclusively at an EC-approved slaughterhouse in the municipality of Totzenbach in the Wienerwald Biosphere Reserve.
After the animals are slaughtered, the carcasses are officially examined by veterinarians and classified according to the EUROP grading scale.
Additionally, the acidification of the meat is inspected by pH measurement by the official veterinarian.
The meat is then slowly cooled at a temperature of about 10 °C for the first 15 hours. Then the meat is matured at temperatures between 2 and 4° C for at least 21 days in special cold storage and maturing rooms in the butcher’s shop. This is how it acquires its unique and unmistakeable quality.
The meat is cut and processed in local butcher’s shops in the Wienerwald Biosphere Reserve Region.
Description of the meat:
The meat of the Wienerwald Weiderind is particularly characterised by its fine marbling, its tenderness and juiciness as well as its unique taste. The slow growth of the animals on the pastures results in the excellent quality of the meat.
Wienerwald Weiderind has achieved meat classes “E”, “U” and “R”. Concerning the fat content, the meat has achieved fat classes 2 and 3 according to the EUROP grading scale. Fat class 3 is equivalent to optimally fattened steers.
Quality control:
Compliance with the production and quality requirements (determined by the Verein Vermarktungsgesellschaft Wienerwald (Wienerwald Marketing Association)) for farmers and butchers is monitored at least once a year by the AMA (Agrarmarkt Austria) as part of the obligatory participation in the AMA quality seal program.
Compliance with the production and quality requirements (determined by the Verein Vermarktungsgesellschaft Wienerwald (Wienerwald Marketing Association)) for restaurants and catering services is regularly monitored by a committee made up of representatives of the Verein “Vermarktungsgemeinschaft Wienerwald” (Wienerwald Marketing Association) and of the Biosphärenpark Wienerwald Management (Wienerwald Biosphere Reserve Management).
Wienerwald Weiderind products are labelled with the AMA quality seal.
The farmers cooperate with conservation agencies and are committed to following their own production and quality guidelines to ensure the protection of the animals and the conservation of nature.
- Marketing:
Photo: BMLFUW/Rita Newman
The products are available year-round.
- Proof of origin:
The cattle are identified by official ear tags and registered in accordance with Tierkennzeichnungs- und Registrierungsverordnung 2007 (the Austrian Animal Identification and Registration Ordinance).
The traceability of the cattle and the cattle farm at the point of sale is ensured by the “bos” system of AMA (Agrarmarkt Austria).
Connection between the geographical area and traditional knowledge
- Specific soil and climatic conditions in the Wienerwald Biosphere Reserve
Region result in a diversity of local flora, which enables extensive cattle
husbandry of Wienerwald Weiderind on the pastures.
- Wienerwald Weiderind comprises cattle breeds which are well-adapted to
the regional climatic conditions.
- Traditional rearing systems: Extensive keeping of herds on pastures during
the growing season.
- This type of management produces beef with specific characteristics in
terms of composition and marbling. The meat has a very unique aroma and
flavour, which are directly related to the local flora.
- The breeding and production of Wienerwald Weiderind is the result of
traditional knowledge of the cattle farmers on extensive cattle husbandry
(know-how of the slaughterers and butchers, animal transport, experience
in slaughtering, cutting, and maturing meat) and the expertise of the
marketers (Verein Vermarktungsgemeinschaft Wienerwald/Wienerwald
Marketing Association).
- Utilization:
Particular Wienerwald Weiderind delicacies are “Ochsenleberkäse“ (a kind of finely minced oxen meat loaf) and “Rindersaftschinken“ (beef ham). The Wienerwald Weiderind meat is particularly well-suited for roasts or steaks.
- Protection:
Word/picture trademark “Wienerwald Weiderind | Wienerwald Weichdeochse“ (Austrian Patent Office, registry no. 237 392, 9 March 2007)
Owner of the trademark: Vermarktungsgemeinschaft Wienerwald (Wienerwald Marketing Association)
Key Words
Food and agriculture, traditional knowledge, Austria, region, Lower Austria, Wienerwald, Wienerwald Biosphere Reserve, steer, cattle, Wienerwald Weiderind, Wienerwald pasture cattle, Fleckvieh, Murbodner, Limousin, Charolais, Blonde d'Aquitaine
Bibliography / References
- TRUMLER G. Das Buch vom Wienerwald, Landschaft, Kultur,
Geschichte. Verlag Brandstätter, Wien-München, 1985.
- Biosphärenpark: Facts
http://bpww.at/biosphaerenpark/biosphaerenpark-wienerwald-facts/
- Biosphärenpark: Gemeinden und Bezirke
http://bpww.at/biosphaerenpark/gemeinden-und-bezirke/
- Biosphärenpark: Lebensräume
http://bpww.at/natur/lebensraeume/
- Biosphärenpark Wienerwald: Texte aus der Sonderausstellung
im Wienerwaldmuseum Eichgraben
http://www.univie.ac.at/Verbreitung-naturwiss-Kenntnisse/texte.html
- Die Rindfleischkennzeichnung: Transparenz und Kontrolle
schaffen Vertrauen
http://www.ama-marketing.at/home/groups/16/RF_Kennzennzeichnung_freigegeben.pdf
- Geschichte der Almwirtschaft
http://www.almwirtschaft.com/index.php?option=com_content&task=view&id=38&Itemid=91
- Klimainformation Wien und Umgebung
http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN265546at,curr,EUR,parentId,RGN265546at,season,at2,selBlk,CURRWEATHERBLOCK,selElem,3,selectedEntry,home/climate.html
- Klimainformation Wienerwald
http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN130626at,curr,EUR,parentId,RGN130626at,season,at2,selBlk,CURRWEATHERBLOCK,selElem,3,selectedEntry,home/climate.html
- Kulinarisches: Wienerwald
http://www.cusoon.at/wienerwald-kochen
- Orte und Städte
http://www.wienerwald.info/d/default.asp?tt=WW_R7
- Österreichischer Markenanzeiger April 2007
http://www.patentamt.at/Home/Markenschutz/Publikationen/21479.html
- Projekt Wienerwald Weiderind: Abschlussbericht und Dokumentation der
Projektphasen I und II März 2006
http://media.manila.at/oekl/gems/20060419Endberichtklein.pdf
- Rind: Abstammung
http://www.rund-ums-rind.at/index.php?id=abstammung_domestikation
- Rind: Geschichte
http://www.rund-ums-rind.at/index.php?id=geschichte
- Was sind Wienerwald Weiderinder?
http://www.oekl.at/stories/storyReader$1025
- Wienerwald
http://de.wikipedia.org/wiki/Wienerwald
- Wienerwald Weiderind
http://www.wienerwald-weiderind.at/site/wienerwald-weiderind
- Wienerwald Weiderind:Ideen und Ziele
http://www.wienerwald-weiderind.at/site/ideen-und-ziele
- Verein Vermarktungsgemeinschaft Wienerwald - "Gutes zum Genießen"
http://www.wienerwald-weiderind.at/vermarktungsgemeinschaft_wienerwald/
- Von Bären, Hochwässern und Schwammerl
http://www.wienerwald.net/wienerwald/region/?allgemeines
All internet references last accessed on 13th May 2009.
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Simone Wagner
Biosphärenpark Wienerwald Management GmbH
3002 Purkersdorf, Deutschwaldstraße 15/b/1
Phone: 02231/66804-17
E-mail: sw@bpww.at
www.bpww.at
www.wienerwald-weiderind.at
Authors: Daniela Trenker, Eva Sommer, Erhard Höbaus
30.11.2011, Lebensministerium III/4